suitability of cereal porridges as substrate for probiotic strain lactobacillus rhamnosus gg

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ID: 256500
2013
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Abstract
The aim of this work was to find new substrates suitable for growth and metabolism of probiotic strain Lactobacillus rhamnosus GG, which would be interesting for development of new functional food. The growth and metabolic activity of Lb. rhamnosus GG in cereal (rye, barley, oat and millet) porridges were monitored during fermentation process. Cereal and porridges, were inoculated with this strain at two initial levels to obtain approximately 5 or 6 log colony form units per gram of suspension after sterilization and cooling,. Fermentation was led stationary at 37 °C for 48 hours and viable cell count, pH value, titratable acidity and organic acids were analysed. Metabolic activity of Lb. rhamnosus GG was influenced by inoculation level and by the type of cereal used. The cereals fermented by lactic acid bacteria, especially probiotic strains, might broaden the offer of probiotic products for those suffering from milk allergy.

doi:10.5219/242
Reference Key
valk2013potravinarstvosuitability Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Ľubomír Valík;Monika Kocková
Journal Sensors (Basel, Switzerland)
Year 2013
DOI 10.5219/242
URL
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/242
Keywords
probiotic fermentation cereal foods and food supply

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